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Sunday, March 13, 2016

Last month, I submitted a new recipe for Ocean Spray's "Surprisingly Versaitle Grapefruit Juice" contest. I entered this contest last year, too, but didn't win. But, ever the optimist, I decided to give it another shot. This year's submission was Sweet and Sour BBQ Tofu with Asian Slaw. I never got around to posting the recipe here because I'm lazy, and honestly, I wasn't really feeling it. I mean, the tofu was good, real good, but the slaw- even after several trials- left much to be desired. I submitted the recipe anyway because, why not?

But let's talk about that BBQ sauce. It turned out way better than I ever expected! It begs to be slathered on everything- tofu, tempeh, portobellas, anything your little heart desires. Today I decided to put it on garbanzo beans, because that's what I had in the pantry. And I paired it with my coconut creamed kale (except substituting spinach for the kale, because, again, that's what I had on hand), and this combo was just perfect!

So about the recipe: the contest required that grapefruit juice be used in the recipe, which I did originally. But I didn't have any grapefruit juice today. However, I did have diet Squirt (don't ask), so that's what I used. You could skip the grapefruit flavored ingredient all together and use apple cider vinegar instead, and it should still turn out just lovely. Making your own BBQ sauce is super easy and, especially in this case, totally worth it!

Ingredients:

﻿1/4 cup ketchup

1/4 cup grapefruit juice/apple cider vinegar/diet Squirt

1 Tbsp soy sauce

1 Tbsp rice vinegar

Pinch red pepper flakes

1 Tbsp brown sugar

1/2 tsp molasses

1/8 tsp Chinese 5 spice

Directions:

Mix all ingredients in a small sauce pan. Bring the sauce to a boil then turn heat down to allow sauce to simmer about 10 minutes, stirring frequently.

For the garbonzo beans: Drain and rinse a 15 oz can garbonzo beans and add to the sauce. Allow to simmer 5-10 minutes, until beans are heated through, stirring frequently.

For the tofu: Preheat oven to 425 degrees. Press water out of a 14 oz package extra firm tofu. Slice tofu into 8 slices. Line a baking sheet with aluminum foil and spray foil lightly with cooking spray. Brush each slice of tofu with BBQ sauce on both sides. Bake for 20-25 minutes, until corners of tofu are just brown.﻿